Prepare to have your life changed. These are seriously the best rolls.
EVER.
I grew up on Sister Schuster’s rolls and these beat them hands down.
Bonus: made with my favorite ancient grain – kamut!
Kamut Rolls with 100% Freshly Milled Kamut
LIFE-CHANGING rolls! These are better than Sister Schuster's rolls any day, and you won't even believe they are whole wheat!
Equipment
- Grain Mill
Ingredients
- 9 - 9 1/2 cups freshly milled kamut flour Mill about 6 cups of kamut wheat berries.
- 3 3/4 cups water
- 2 1/4 TB yeast
- 1/2 cup honey
- 1/2 cup oil I prefer to use olive oil
- 3 1/4 tsp salt
Instructions
- To proof the yeast: Combine the warm water, yeast, and 2 cups of flour. Mix together and let it sit, covered, for about 15-20 minutes until nice and bubbly.
- After proofing, add the honey, oil, salt, and 5 more cups of flour. Mix by hand or a mixer (if using a mixer, make sure you have the dough hook attachment) until the dough is pulling away from the sides of the bowl. If more flour is needed, only add a little at a time! *SEE VIDEO for details! Kamut is tricky
- Once dough is pulling away from sides of bowl, it's time to knead. If you're mixing with a mixer, set the timer for 9-10 minutes to knead. If kneading by hand, knead for about 15-20 minutes until dough is soft and stretchy.
- Once dough is kneaded - it will be very stretchy and very tacky. Do NOT add in more flour! You want it to be very tacky.
- Lightly dust your hands with flour and pull off dough balls about the size of a golf ball (or whatever size you like). Roll into a ball while using a tucking motion to tuck the bottom under so you have a smooth top (see video for further instruction).
- Place each dough ball spaced about 1 in apart in a greased 9x13 pan. You want them to touch as they rise.
- Once all dough balls are rolled out, cover with a light towel and allow to rise for about 15-20 minutes. They may look a little flattened once they have risen, but this is fine. They will rise more in the oven.
- Bake in a preheated 350 degree oven for 25 minutes until they are lightly browned on top. Brush with melted butter, if you desire.
- Rolls can be served hot! You can immediately serve up or allow to cool on a cooling rack.
Notes
This recipe can easily be halved, doubled, or tripled!
Per request, here are the measurements I would use to HALF the recipe:
4.5 - 5 cups freshly milled kamut flour (mill about 3 to 3.5 cups of kamut wheat berries)
1 3/4 cups water (will probably need a little less flour. Half of 3 3/4 cup of water is not an even measurement.)
1 1/8 TB yeast
1/4 cup honey
1/4 cup oil
1 2/3 tsp salt Freezing loaves: I would prefer to roll out the dough into dough balls and freeze individually. Then thaw the dough balls, allow to rise and bake as normal. This way you can make a batch, freeze, and pull out however many you want for a meal! Can also freeze after the rolls have been baked. Just cool rolls off completely, freeze individually (or all together like the Hawaiian rolls). Just wrap up tightly and store them in a freezer-safe container or bag.
1 3/4 cups water (will probably need a little less flour. Half of 3 3/4 cup of water is not an even measurement.)
1 1/8 TB yeast
1/4 cup honey
1/4 cup oil
1 2/3 tsp salt Freezing loaves: I would prefer to roll out the dough into dough balls and freeze individually. Then thaw the dough balls, allow to rise and bake as normal. This way you can make a batch, freeze, and pull out however many you want for a meal! Can also freeze after the rolls have been baked. Just cool rolls off completely, freeze individually (or all together like the Hawaiian rolls). Just wrap up tightly and store them in a freezer-safe container or bag.
Tried this recipe?Let us know how it was!
Just made these. Hot right out of the oven! My family loved these. They turned out so soft and delicious. This is a keeper recipe! Thank you for this delicious recipe, Felicia. God bless you and your family.
Hot out of the oven is THE BEST way to have it!!!
First time using kamut and I am tryi.g these today. I am just a little unsure about steps 4 and 5. In the video you go from mixing to shaping rolls. In the written instructions, it says to rise in loaf pans, then shape into rolls? Am I misunderstanding something?
Oh heavens, so sorry that was a huge typo! That part has been removed ha After kneading, you shape in to dough balls. Sorry about that!!!
Can this be done in the zojirushi bread machine?? Instructions?
You can mix the dough in the Z, but I haven’t used this exact recipe in the bread machine.
Can you make hamburger & hotdog buns with this recipe?
Probably yes!
Can u post the measurements for halving the recipe
You’re not the first person to ask this, so I will add it to the “notes” section of the recipe! But here are the measurements to half this:
4.5 – 5 cups freshly milled kamut flour (mill about 3 – 3.5 cups of kamut wheat berries)
1 3/4 cups water (will probably need a little less flour. Half of 3 3/4 cup of water is not an even measurement.)
1 1/8 TB yeast
1/4 cup honey
1/4 cup oil
1 2/3 tsp salt
If I don’t have Kamut berries, can I use regular hard white or hard red berries?
Absolutely! It just won’t be as tacky 🙂
Thanks for supplying half batch measurements. It is greatly appreciated.
New to milling.! . Could you please tell me what mill you use and what dough mixer you use, please.?
Thanks so much
I’m new to baking bread period, and only started because I found out thw value of fresh milling. I finally got around to making these today. They are delicious! My only problem was that they only rose to about the size of a fluffy cookie! Lol. What di I do wrong?
lol might just need to rise them more. And make sure you shape them well so they go up and not out!
Where do you typically like to get your kamut berries?
Various places because they can be hard to find. Right now, go-to place is Azure Standard for Kamut/Khorasan because it is the cheapest. Other places are Country Life Foods and Pleasant Hill Grain. You can find the link here: https://www.grainsandgrit.com/buygrains plus any coupon codes!
Can i make these the night before, refrigerate, and bake the next day? If so, do I let them rise before or after i put them in the fridge? I know they would have to be brought to room temp to bake! Thanks
If it’s the night before, just put them in the fridge to rise.